My friend Courtney joined me and a few friends for dinner last night. All of us meat eaters ended up feasting on a turkey casserole that I made using the leftovers from a Thanksgiving style meal that we prepared a few days ago. Courtney does not eat meat, only fish, and so we had to come up with a main dish for her to eat with her snap peas and creamy Italian dressing salad.
Earlier in the day Tim and I were visiting with our friend Erika whose father always comes to visit with fresh caught (and then frozen) fish. She would not let me have a piece of the abalone so I opted for some salmon.
Courtney LOVES pepper and honey so I decided to prepare her a Pepper Crusted Salmon With Honey Chardonnay Glaze.
- 1.5 - 2lbs of salmon fillet with skin removed
- 5 tbsp freshly ground black pepper
- 2 tbsp unsalted butter
- 2 tsp minced garlic
- 1 cup of chardonnay
- 1 tbsp flour
- 1 tbsp honey
- 1/2 tsp of Kosher salt
Liberally coat all sides of the fish with pepper. Grind more if you need it. On medium heat melt the 2 tbsp. of butter in a frying pan. Add the salmon and cook on both sides for about 3 minutes each. Add the garlic and a 1/2 cup of the wine. Add the flour to the other 1/2 cup of wine and mix well ensuring that there are no lumps. Add this to the frying pan along with the garlic and honey and cook over medium heat until the mixture has thickened. Ad the 1/2 tsp of Kosher salt and serve.
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